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Vermicelli with Chicken in Peanut Sauce

13 12 2005

Heidi’s laying on the hits lately with back to back stellar suppers. Today it’s…

Peanu Butter Chicken

Vermicelli with Chicken in Peanut Sauce

30-45 mL (2-3 Tbsp) Vegetable Oil
3 boneless, skinless chicken breasts, sliced
250 mL (1 cup) home made or prepared chicken stock
30 mL (2 Tbsp) liquid honey
30 mL (2 Tbsp) soy sauce
30 mL (2 Tbsp) cornstarch
50 mL (1/4 cup) peanut butter
2-3 green onions, chopped
1 red pepper, cut into strips
500g Vermecilli

Heat oil; saute chicken until golden. Remove and set aside. Combine stock, honey and soy sauce; whisk in cornstarch and peanut butter. Cook and stir until just thickened. Stir in onions, pepper and reserved chicken; heat through. Cook vermecilli according to package directions. Spoon chicken mixture over vermecilli, cover with peanuts.



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Sweet and Sour SpareRibs

13 12 2005

My favorite supper ever!

This is my very favorite supper that Heidi makes…

Sweet and Sour SpareRibs
Esther Balzer

1 lb lean pork spareribs
1 egg
1 to 2 Tbsp cornstarch
1 tsp salt and pepper

Sauce:
1 cup ketchup or 1 can tomato soup
1 cup white sugar
1/4 cup vinegar
3/4 cup water (1 soup can)

Cut ribs into serving pieces; coat ribs with egg, cornstarch and seasonings. Pan fry coated ribs until golden brown. Place ribs in casserole dish; cover with sauce. Bake in 350F over for 1 1/2 hours.